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Mini Lemon Decorative Cakes

Mini Lemon Decorative Cakes

These pretty little cakes are super simple to make – the Tala mini decorative bakeware pans do all the hard work for you. Just make sure you grease and flour the pans before you fill them and the cakes will slide out easily. The recipe yields enough mixture to fill two pans, so scale up if you need more than two cakes.

EQUIPMENT

Wooden spoon

Mixing bowl

Table knife

2 Tala mini decorative cake pans

Cooling rack

INGREDIENTS

For the mini bakes:

1 free-range egg

50g caster sugar

50g baking margarine/very soft butter (plus extra to grease the tins)

50g self-raising flour (plus extra to flour the tins)

Zest lemon (reserve half the zest to decorate)

For the decoration:

Juice of the lemon (or one tbs bottle lemon juice)

7 tbs icing sugar

Preheat the oven to 150 degrees Celsius (302 degrees Fahrenheit).

Grease and flour the two mini bakeware pans and set aside.

Place the margarine and caster sugar into the mixing bowl and cream with a wooden spoon.

Add the egg and mix thoroughly, adding some of the flour now and then if the mixture starts to look lumpy.

Add the rest of the flour and mix until smooth. Finally add the zest and mix briefly to distribute it evenly through the mixture.

Divide the mixture equally between the two tins and bake for 15 minutes, turn if necessary and bake for a further 15 minutes or until the cakes spring back when pressed gently in the centre.

Turn out the cakes onto a wire rack and leave to cool.

While the cake are cooling, prepare the icing by mixing the lemon juice. Pour the icing over the cooled cakes so that it drips down the sides and sprinkle with the leftover lemon zest.